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Spicy Ground Turkey and Cellophane Noodles
Source: dLife

A delicious turkey dish with an Asian twist of spices, snow peas, and cellophane noodles.

Prep Time: 40 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 305.5
Total Carbs 40.0 g
Dietary Fiber 4.0 g
Sugars 2.5 g
Total Fat 7.8 g
Saturated Fat 1.7 g
Unsaturated Fat 1.8 g
Potassium 460.3 mg
Protein 18.2 g
Sodium 326.3 mg
Dietary Exchanges
1/2 Fat , 3 Vegetables , 2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 lb  Turkey, ground, 8% fat, raw
1 1/2 tsp  rice vinegar
1 tsp  low sodium soy sauce
0 1/4 tsp  sesame oil
3 3/4 oz  Pasta, cellophane, dry
1 tsp  canola oil
4 each  scallions
2 each  medium garlic cloves
1 tsp  fresh ginger root
2 tsp  Chili Peppers, puree, with garlic
1 cup  low fat unsalted chicken broth
1 tbsp  vodka
2 tsp  light soy sauce
1 tbsp  rice vinegar
0.125 tsp  sweetener (sugar substitute)
0 1/4 cup  fresh cilantro
0 1/2 lb  snow peas
0 1/2 lb  fresh bean sprouts
1 each  medium limes
  1. In a bowl combine the turkey with the vinegar, soy sauce, and sesame oil. Refrigerate and marinate for 20 minutes up to 2 hours.
  2. In a bowl, soak the noodles in warm water for 20 minutes. Drain and cut into 2-inch lengths; set aside.
  3. In a wok or heavy nonstick skillet, heat oil until hot. Stir-fry the scallions, garlic, and ginger for 1 minute.
  4. Add the turkey and chili puree. Stir-fry, breaking up the ground turkey until it is cooked through.
  5. Add the broth, vodka, soy sauce, vinegar, and sugar substitute along with the noodles.
  6. Cook over high heat until the noodles absorb the liquid. Mix in the snow peas, bean sprouts, and cilantro.
  7. Heat through, and serve immediately with lime slices.

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